Tilapia "Clubs" Rachael Ray   From Every Day with Rachael Ray August 2007 FOUR SERVINGS 8 slices bacon 1 cup flour 1 cup cornmeal 2 teaspoons dried or 2 tablespoons chopped fresh dill (eyeball it) 2 teaspoons ground coriander (about 2/3 palmful) 1 teaspoon chili powder (about 1/3 palmful) 4 large tilapia fillets (2 to 2 1/2 pounds total), halved crosswise Salt and pepper 5 tablespoons extra-virgin olive oil (EVOO) 1 romaine lettuce heart, shredded 2 plum tomatoes, halved lengthwise and thinly sliced crosswise Juice of 1 lemon 1. Position a rack on the top shelf of the oven and preheat to 375°. Arrange the bacon in a single layer on a broiler pan and roast until crisp, 20 to 25 minutes; halve crosswise. 2. On a plate, combine the flour, cornmeal, dill, coriander and chili powder. Season the tilapia with salt and pepper on both sides and coat with the flour mixture. 3. In a large nonstick skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Working in 2 batches, add the fish and cook, turning once, until dark golden, 8 to 10 minutes total. 4. In a bowl, toss the lettuce and tomatoes with the lemon juice, remaining 2 tablespoons EVOO and salt and pepper to taste. 5. On each of 4 plates, layer a piece of tilapia, 2 bacon strips, a pile of salad, another piece of tilapia, 2 more bacon strips and more salad.

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